FRESH MEAT FACTORY

Single use sanitary towels are not available inside dispenser in the meat cutting room. [CA] Handwashing towels or drying device shall be provided in dispensers.[COS]

The following PHFs were measured above 48F :Chicken organs held inside chicken display cooler over night. [CA] Cold potentially hazardous foods shall be held at or below 41F. [COS] Manager discarded PHFs

Ambient temperatures inside the chicken display cooler measured above 45F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Quaternary ammonium test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Quat sanitizer at the 3-comp sink is dispensing 0ppm while not actively being used. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Raw meat stored above vegetables. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Vegetable samosas held in the hot holding unit measured at 125F, per PIC, PHFs were prepared about an hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were tine marked to be discarded within 4 hours of removal from temperature control.

Probe thermometer is not available at the hot holding unit. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Boxed food stored directly on the floor inside the walk in refrigerator and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Manager Food Safety Certificate and employees Food Handler Cards are not available for review. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.